This pumpkin streusel bread is incredibly moist, perfectly spiced, and topped with a buttery cinnamon crumble for the ultimate fall treat!
This homemade pumpkin bread with streusel topping combines a soft, tender crumb with warm pumpkin pie spices and a crunchy, buttery topping.
I love making this easy pumpkin bread recipe with pumpkin puree and simple pantry ingredients for a cozy fall breakfast or afternoon treat.
Why You’ll Love This Recipe
- Soft & Moist: A tender pumpkin bread packed with warm fall spices.
- Crunchy Streusel: A buttery cinnamon crumble that adds the perfect texture.
- Easy to Make: Simple ingredients and a quick one-bowl batter.
Ingredients You Need
- Flour: All-purpose flour for both the bread and streusel topping.
- Sugar: White and brown sugar for the bread, brown sugar for the streusel.
- Butter: Unsalted butter, melted for the bread and cold for the streusel.
- Almond Flour: Adds a nutty touch to the streusel; hazelnut flour works too.
- Eggs: At room temperature.
- Pumpkin Puree: Homemade or canned 100% pumpkin puree, not pumpkin pie filling.
- Baking Powder & Baking Soda: Both for a soft, fluffy texture.
- Spices: Pumpkin pie spice and cinnamon for the streusel.
- Salt: A pinch to balance the flavors.
How to Make Pumpkin Streusel Bread
Bake at 350°F (180°C) until golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Let cool: Allow the pumpkin bread to cool in the pan for 10–15 minutes, then transfer to a wire rack before slicing.
Tips for the Best Pumpkin Streusel Bread
- Use thick pumpkin puree: Drain homemade puree if too watery to prevent a soggy bread.
- Keep the streusel cold: Chilled crumble holds its shape better during baking.
- Don’t overmix: Fold in the dry ingredients gently for a soft, tender crumb.
- Check the baking time: Insert a toothpick in the center; it should come out with a few moist crumbs.
- Cool before slicing: Let the pumpkin bread cool to prevent it from crumbling.
Storage
Store pumpkin streusel bread in an airtight container for up to 2 days at room temperature, 5 days in the fridge, or freeze for up to 3 months.
Variations & Substitutions
- Chocolate Chip Pumpkin Bread: Add semi-sweet chocolate chips to the batter.
- Pumpkin Pecan Bread: Mix in chopped pecans or walnuts for extra crunch.
- Maple Glaze: Drizzle with a simple maple glaze after cooling.
- Cream Cheese Frosting: Add a layer of cream cheese frosting for a richer treat.
Love this recipe? Try my Pumpkin Streusel Muffins for the same moist, spiced flavor in perfectly portioned muffins!
Recipe Questions
Can I use canned pumpkin puree?
Yes! Use 100% pure canned pumpkin, not pumpkin pie filling.
Why is my pumpkin bread soggy?
Too much moisture in the pumpkin puree or underbaking can cause a soggy center.
How do I keep the streusel crunchy?
Use cold butter, chill the streusel before baking, and let the bread cool uncovered.
Can I make pumpkin streusel muffins instead?
Yes! Divide the batter into muffin cups and adjust the baking time to approximately 18–25 minutes.
Can I make this pumpkin bread ahead of time?
Absolutely! Bake it a day ahead and store it in an airtight container once completely cooled.
More Pumpkin Recipes
I hope you’ll love this recipe. If you try it, feel free to leave a comment. Happy baking!
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Pumpkin Streusel Bread
- Total Time: 1 hour 15 minutes
- Yield: 10-12 slices
Description
This moist pumpkin streusel bread is packed with warm fall spices and topped with a buttery cinnamon crumble. Soft, tender, and easy to make!
Ingredients
Streusel Topping
- 40 g (¼ cup) all-purpose flour
- 40 g (⅓ cup) almond flour
- 40 g (¼ cup) brown sugar
- 40 g (3 tbsp) unsalted butter, cold and cubed
- ½ tsp ground cinnamon
- 1 pinch sea salt
Pumpkin Bread
- 250 g (1⅔ cups) all-purpose flour
- 1 pinch salt
- 1 tsp baking soda
- ½ tsp baking powder
- 1½ tsp ground cinnamon
- 1 pinch ground ginger
- 1 pinch ground nutmeg
- 1 pinch ground cloves
- 150 g (⅔ cup) unsalted butter, melted and slightly cooled
- 150 g (⅔ cup) brown sugar
- 100 g (½ cup) granulated sugar
- 3 medium eggs, at room temperature
- 400 g (1½ cups) pumpkin puree
Instructions
Streusel Topping
- In a medium bowl, combine the flour, almond flour, brown sugar, cold cubed butter, cinnamon, and salt.
- Rub the ingredients together with your fingertips until a crumbly, sandy mixture forms.
- Press the mixture together into a ball, then break it into small, irregular chunks to create the streusel topping.
- Refrigerate while preparing the pumpkin bread batter to keep the butter cold.
Pumpkin Bread
- Preheat the oven to 350°F (175°C). Line a 10-inch (25 cm) loaf pan with parchment paper, leaving some overhang for easy removal.
- In a medium bowl, whisk together the flour, salt, baking soda, baking powder, cinnamon, ginger, nutmeg, and cloves. Set aside.
- In a large mixing bowl, combine the melted and slightly cooled butter, brown sugar, and granulated sugar. Whisk until smooth and well combined.
- Add the eggs, one at a time, whisking well after each addition until the mixture is smooth.
- Add the pumpkin puree and whisk until fully incorporated.
- Gradually add the dry ingredients to the wet mixture. Gently fold with a spatula until just combined and no dry flour remains. Avoid overmixing to keep the bread soft and tender.
- Pour the pumpkin batter into the prepared loaf pan and smooth the surface with a spatula.
- Remove the chilled streusel from the refrigerator and evenly distribute the crumble pieces over the entire surface of the batter.
- Bake for approximately 55–65 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Start checking for doneness after 50 minutes. If the streusel browns too quickly, loosely cover the loaf with aluminum foil and continue baking until the center is fully cooked.
- Let the pumpkin bread cool in the pan for 15–20 minutes, then carefully transfer it to a wire rack to cool completely before slicing.
Notes
Storage
Store in an airtight container for up to 2 days at room temperature, 5 days in the fridge, or freeze for up to 3 months.
Recipe Tips
- Use thick pumpkin puree: Drain homemade puree if watery to prevent a soggy center.
- Keep the streusel cold: Chilled butter helps create a crunchy, crumbly topping.
- Don’t overmix: Gently fold in the flour for a soft, moist pumpkin bread.
- Check the center: A toothpick should come out with a few moist crumbs, not wet batter.
- Cool before slicing: Let the bread cool completely to prevent it from breaking.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: bread, breakfast
- Cuisine: American
Nutrition
- Calories: 341
- Sugar: 25
- Sodium: 251
- Fat: 16
- Saturated Fat: 9
- Carbohydrates: 46
- Fiber: 2
- Protein: 5
- Cholesterol: 75
Veronique
Very good, but I cut the sugar in half and still found it too sweet!
Maeline
A delight! I couldn’t resist trying it, and we all loved this recipe. Thank you for the treat; I found it perfect in texture and taste.
Jade
Recipe seems delightful but the cinnamon is missing its measurement. Is it tsp or Tbsp?